This Crockpot Lasagna Soup is a hearty, comforting meal perfect for a busy weeknight dinner. It’s packed with flavors of traditional lasagna, including ground beef, sausage, tomatoes, and cheese tortellini. With the convenience of a slow cooker, you can have a delicious and filling soup ready with minimal effort.
- Minced Garlic: This adds a strong and pungent flavor to the soup. You will need two teaspoons of either jarred or fresh chopped garlic.
- Sugar: One teaspoon of sugar is added to balance out the acidity from the tomatoes.
- Frozen Cheese Tortellini: Two 12-ounce bags of frozen cheese tortellini are added to the soup for a hearty and filling component.
- Italian Seasoning: This blend of dried Italian-inspired herbs such as basil, oregano, rosemary, and thyme. One teaspoon is needed for this recipe.
- Garlic Powder: Like minced garlic, garlic powder adds a savory depth to the soup. You will need one teaspoon.
- Crushed Tomatoes: A 28-ounce can of crushed tomatoes adds a rich tomato base to the soup.
- Tomato Soup: A can of tomato soup helps to thicken the broth and intensify the tomato flavor.
- Tomato Paste: One can of tomato paste gives the soup a concentrated tomato flavor.
- Petite Diced Tomatoes: A can of petite diced tomatoes is added for extra texture and tomato flavor.
- Salt and Pepper: These are essential seasonings to enhance all the other flavors in the soup. You will need one teaspoon of salt and half a teaspoon of ground black pepper.
- Ground Beef and Sausage: Half a pound of each is used for one pound of meat. This adds a hearty and savory element to the soup.
- Beef Broth: Four cups of beef broth forms the liquid base of the soup, adding a rich and meaty flavor.
Making The Lasagna Soup In The Crockpot
Browning the Meat:
Start by heating a nonstick skillet over medium heat. Add a little bit of extra virgin olive oil, followed by half a pound of ground beef and half a pound of sausage. Use a meat chopper or a spatula to break the meat into small pieces. Cook until the meat is browned and cooked through completely. If there’s a lot of excess grease, drain it off.
Preparing the Crockpot:
Transfer the cooked meat to your crockpot. Add a 28-ounce can of crushed tomatoes, a can of tomato soup, a can of petite diced tomatoes (with their juice), and a whole can of tomato paste.
Adding the Seasonings:
Next, add one teaspoon of sugar, one teaspoon of Italian seasoning, one teaspoon of garlic powder, half a teaspoon of ground black pepper, one teaspoon of salt, and two teaspoons of minced garlic. Stir everything together to ensure the ingredients are well combined.
Adding the Broth:
Pour in four cups of beef broth. Stir again to mix everything.
Cover your crockpot with the lid. You have two options for cooking – you can either cook it on low for five to seven hours or on high for three to four hours.
Adding the Tortellini:
Add two bags of frozen cheese tortellini about 15 minutes before you’re ready to serve. Stir, cover it back up, and then set your crockpot to high for 15 minutes.
After the 15 minutes are up, your soup is ready to serve. You can serve this with grated Romano cheese on the side and some ripped-up cilantro for garnish. Turn off the crockpot, give the soup another stir, and it’s ready to go. Enjoy your meal!
Tips and Variations
- Meat Variations: You can substitute the ground beef and sausage with ground turkey or chicken for a lighter version. You can use lentils or mushrooms as a meat substitute if you prefer a vegetarian version.
- Vegetable Add-Ins: Feel free to add vegetables like bell peppers, zucchini, or spinach for nutrition.
- Cheese Variations: If you’re not a fan of Romano cheese, you can use Parmesan, mozzarella, or even ricotta cheese as a topping.
- Spice It Up: If you like your soup with heat, add red pepper flakes or a dash of cayenne pepper.
- Pasta Choices: While cheese tortellini is suggested in this recipe, you can use any pasta you like. Just be sure to adjust the cooking time accordingly.
- Herbs: Fresh herbs like basil or parsley can be used instead of cilantro for garnish.
- Cooking Tip: Remember to add the tortellini just 15 minutes before serving. This prevents the pasta from getting too soft and mushy.
- Serving Suggestion: This soup pairs well with crusty bread and a green salad for a complete meal.
- Leftovers: This soup makes excellent leftovers. The flavors meld together even more the next day. Just be aware that the pasta will continue to absorb the broth as it sits, so you may need to add more broth when reheating.
Frequently Asked Questions
Can I use fresh tortellini instead of frozen?
Can I make this soup vegetarian?
Can I freeze this soup?
How can I make this soup in an Instant Pot?
How long does this soup last in the fridge?
Can I use different types of pasta for this recipe?
My soup is too thick, what can I do?
Can I use fresh tomatoes instead of canned?
- 2 tsp Minced Garlic
- 1 tsp Sugar
- 2 bags (12 oz each) Frozen Cheese Tortellini
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 can (28 oz) Crushed Tomatoes
- 1 can Tomato Soup
- 1 can Tomato Paste
- 1 can Petite Diced Tomatoes
- 1 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1/2 lb Ground Beef
- 1/2 lb Sausage
- 4 cups Beef Broth
- Brown the ground beef and sausage in a skillet.
- Transfer the cooked meat to a crockpot.
- Add crushed tomatoes, tomato soup, petite diced tomatoes, and tomato paste.
- Season with sugar, Italian seasoning, garlic powder, salt, pepper, and minced garlic.
- Pour in the beef broth and stir.
- Cook on low for 5-7 hours or on high for 3-4 hours.
- Add the frozen cheese tortellini 15 minutes before serving.
- Serve with grated Romano cheese and cilantro.
Nutrition Information:Serving Size: per serving
Amount Per Serving: Calories: 350 kcalTotal Fat: 12gSodium: 1100mgCarbohydrates: 45gFiber: 4gSugar: 8gProtein: 20g